Mexican Chocolate Cookies With Cayenne

Sugar Free Mexican Hot Chocolate Cookies

WebOct 7, 2019 · To form the cookies, use a tablespoon or similar item to scoop out dough. Form a ball with each ball of dough and then flatten it …

Rating: 4.6/5(16)
1. Preheat your oven to 350. Prep two cookie sheets for nonstick. I like to use Parchment Paper .
2. In a medium sized bowl, whisk together the flour, Cocoa Powder, Black Pepper, Baking Soda, 1 teaspoon of Ground Cinnamon, Cayenne Pepper, and cream of tarter. Set this bowl aside.
3. Next, in mixing bowl, cream together the butter with one cup of the sugar. Once creamed, you can add the dry ingredients from the first bowl containing the dry ingredients (flour etc). To do so we will add half at a time, gently stirring between additions.
4. Add the eggs one at a time, stirring gently between additions. And then the vanilla extract. Fold in the chocolate chips by hand.

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Mexican Hot Chocolate Cookies Snappy Gourmet

WebOct 6, 2020 · Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or …

Rating: 5/5(5)
1. In large bowl, whisk together flour, cornstarch, cinnamon, salt, baking powder, and baking soda until well combined; set aside.
2. In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
3. Beat flour mixture into wet mixture until combined. Stir in chocolate. Drop dough (or use medium cookie cookie scoop) in about 1 1/2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper). Flatten slightly.
4. Cover cookie dough balls with plastic wrap and refrigerate dough for at least 30 minutes or better overnight or up to a few days.

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